Easiest Sweet Potato and Black Bean Enchiladas

June 7, 2016

The easiest—and most delicious!—Sweet Potato and Black Bean Enchiladas by Weelicious at One Hungry Mama

The minute I decided to do video collaborations to celebrate the release of my new cookbook, Make It Easy, I knew that I needed to work with Catherine of Weelicious. The YouTube Weelicious channel and website are a constant source of easy, fresh recipes for families, including my own. We decided to trade recipes that help us working mamas get dinner on the table easily on busy weeknights.

Catherine put her spin on the Hoisin Roasted Salmon and Salmon Rice Bowl recipes from Make It Easy, for Salmon 2 ways which gives you two meals out of a single cook. And I made her delicious Sweet Potato and Black Bean Enchiladas.


In the spirit of my book, this recipe combines wholesome fresh veggie with a few store-bought shortcuts that help this dinner come together quickly. Plus, it’s a kid-friendly meatless meal (and who doesn’t need more of those!) and you can even share the filling with first time eaters. One meal for all!

That, and my kids freaked for this simple recipe. Oh fine, and I admit that I had seconds too.


Catherine from Weelicious gave the Salmon Rice Bowl recipe from Make It Easy cookbook a try—and it is a winner! | One Hungry Mama

Check out Catherine’s spin on my salmon 2 ways and you can  also enter for a chance to win a copy of Make It Easy. You should also subscribe to Weelicious because if you love my recipes, hers will be even more that you can count on. And, of course, if you want more recipes like the Hoisin Roasted Salmon and Salmon Rice Bowl that you see Catherine make, grab a copy of Make It Easy for the recipes and more like them.


To celebrate the release of Make It Easy, I collaborated with Weelicious and made her perfect, easy Sweet Potato and Black Bean Enchiladas | One Hungry Mama

If you watched the video and liked it, but sure to subscribe to One Hungry Mama on YouTube so that you get all my videos—new ones come out every Tuesday. While you’re at it, you can also follow me on FacebookInstagramTwitter, and Pinterest. I’m also playing on Snapchat, too, as OneHungryMama, of course.

Sweet Potato and Black Bean Enchiladas

Serves 6

Can be shared with kids 6+ months

A delicious make-ahead family recipe that combines wholesome veg and store-bought shortcuts from Weelicious.com


  • 2 large sweet potatoes (about 2 cups mashed)
  • 1/2 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon kosher salt
  • 1 15-ounce can black beans, drained and rinsed
  • 1 1/2 cups shredded mexican blend cheese
  • 1 12-ounce can enchilada sauce
  • 6 large flour tortillas, or 12 corn tortillas


  1. Preheat the oven to 400F. Poke the sweet potatoes all over with a fork and place on a foil lined baking sheet in the oven until fork tender, about 1 hour. Remove from the oven, allow to cool slightly, then slice down the middle and scoop out all the pulp into a bowl. Turn the oven down to 350F.
  2. To the sweet potato pulp, add the garlic powder, onion powder, cumin, salt, black beans, and 1 cup of cheese. Stir to thoroughly combine.
  3. Pour half of the enchilada sauce into a 9x11 baking dish.
  4. Place about 1/2 cup mixture into the middle of each tortilla and roll up.
  5. Place the enchiladas, seam side down, into the baking dish. Pour the remaining enchilada sauce on top.
  6. Cover with foil and bake for 15 minutes.
  7. Remove foil and sprinkle with cheese and bake uncovered for an additional 15 minutes until cheese is melted and browned slightly.


The sweet potatoes can be baked up to 2 days ahead of time and the pulp removed and stored in the fridge. (Recipe reprinted with permission.)

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One Response

  1. beatrice says:

    Sounds delicious, perfect for dinner tonight!

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